Heat cast iron casserole over medium heat for 2-3 minutes. When casserole is hot, add the olve oil and saute the onions and green pepper until onion is translucent (about 4 mins)
Add the garlic and dried oregano and continue to saute for another minute or so. Add the rice and stir to coat well with the oil. Continue to cook stirring constantly, for 1-2 minutes.
Add the shredded chicken, tomatoes, chicken stock, salt, and pepper. stir well. bring to a boil, cover and reduce heat to low. let chicken and rice simmer for 20 minutes. check rice for doneness and fluff with fork. garnish with parsley or cilantro.
Originally Submitted
1/21/2012
0 Out of 5 from
0 reviews
You can add this Spanish Rice with Chicken recipe to your own private DesktopCookbook.